Additional Bat Coverage

Included in this month’s issue is a series of bat articles (page 32) from PCT as well as information from Batcon.org, the website for Bat Conservation International. The main article includes observations from two experts – Dr. Brock Fenton of the University of Western Ontario and Bat Conservation International Outreach Associate Dianne Odegard. Below is a listing of bat-related websites and a directory of bat experts and resources.

Truly Nolen Announces Green Valley Branch Manager Promotion

GREEN VALLEY, Ariz. — Truly Nolen of America announced the promotion of David Bolton to branch manager of its location in Green Valley at 19193 South Alpha Avenue.

After spending 13 years in the car rental industry, most recently as a district manager in Tucson, Bolton joined the Truly family last May.

In Bolton’s new role, effective immediately, he will oversee all facets of day-to-day technical management at the Green Valley branch, including service protocols, development, and service implementations.

“David has received great feedback everywhere he has trained, said Shane McManamy, Tucson-area district manager for Truly Nolen. “His drive and dedication to this branch thus far has proven his qualifications to complete this new role.”

McCloud Services Offers ServSafe Food Safety Training

The company is offering nationally accredited training courses offered at its South Elgin training facility.

SOUTH ELGIN, Ill. — McCloud Services announced it is offering the National Restaurant Association’s ServSafe Food Safety Management Training Course for Chicagoland and all of Illinois. The company administers the ServSafe Food Safety Management Course at its advanced training facility in South Elgin, Ill. The facility is conveniently located near the city of Chicago and surrounding suburbs.

As part of the training course, food managers can earn the ServSafe Food Protection Manager Certification, which is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). Meeting the requirements of the state of Illinois and the city of Chicago, the two-day training course educates managers on essential food safety and sanitation practices. Course topics include: providing safe food; the micro-world; the safe food handler; purchasing and receiving safe food; storing food safely; keeping food safe during preparation and service; principles of a HACCP system; sanitary facilities and equipment; food safety regulations; contamination, food allergies and food illness; and more.

ServSafe Food Safety Training is available for every type of establishment, from fine dining and quick-service restaurants, to grocery stores and large retail establishments, to school meal programs and delis. Trainees wishing to renew their ServSafe Food Protection Manager Certification can participate in day one of the Food Safety Management Training Couse to meet renewal requirements.

Food safety courses are administered by David Pettigrew, leading food safety manager for McCloud Services. In his 33 years of teaching food safety courses, Pettigrew has certified close to 3,000 individuals throughout the Midwest.

“We are excited to offer ServSafe Food Safety Training at our convenient South Elgin training facility,” said Pettigrew. “Taught by our team of food protection experts, the course will arm managers with the necessary tools to create a safe handling environment and the resources to serve food safely to customers.”

Because of Pettigrew’s advanced experience and knowledge of a variety of food environments, McCloud Services is able to offer customized training programs tailored to each attendee. As part of this customized approach, Pettigrew meets with each client in advance to learn more about their needs, goals and environment. From there, a customized training program is developed to incorporate the facility’s specific policies. Customized training programs can be administered either at the client’s location or at McCloud’s training facility in South Elgin.

“Taking into account that no two food facilities are the same, we work with the client to create a custom course that considers its environment and unique program objectives,” said Pettigrew.